Chicken And Red Wine Casserole Food

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FRENCHISH CHICKEN AND RED WINE CASSEROLE



Frenchish Chicken and Red Wine Casserole image

Make and share this Frenchish Chicken and Red Wine Casserole recipe from Food.com.

Provided by English_Rose

Categories     Savory Pies

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 11

1 (14 ounce) can chopped tomatoes
1 1/4 cups red wine
2 1/2 cups chicken stock
8 garlic cloves
4 sprigs fresh rosemary
1 teaspoon light brown sugar
4 chicken thighs
4 chicken drumsticks
2 1/2 ounces black olives, unpitted
1 orange, juice and zest of, grated
salt and pepper

Steps:

  • Place the tomatoes, wine, stock, garlic, rosemary and sugar in a flameproof casserole dish and bring to the boil.
  • Meanwhile, pull the skin off the chicken. Add the chicken pieces to the pan. Partially cover and simmer for 1 hour and 20 minutes.
  • Preheat the oven to 400°F
  • Add the olives and orange rind and juice to the casserole dish, along with some salt and pepper.
  • Arrange the bread on top of the casserole, then place the dish on a baking sheet.
  • Pop into the oven for 20 minutes until the bread is toasted and golden. The juices will bubble up and dribble down the side and over the bread in places, but don't worry, this is a rustic dish.
  • Serve warm.

Nutrition Facts : Calories 508.9, Fat 24.7, SaturatedFat 6.7, Cholesterol 142.6, Sodium 511.2, Carbohydrate 21.5, Fiber 3.7, Sugar 6.6, Protein 36

CHICKEN AND RED WINE SAUCE



Chicken and Red Wine Sauce image

A simple red wine sauce with brown sugar, garlic, paprika, salt, and pepper makes this dish simply yummy! Braised chicken breasts, brazenly good taste.

Provided by Robin

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 55m

Yield 12

Number Of Ingredients 7

1 tablespoon olive oil
1 tablespoon minced garlic
3 pounds skinless, boneless chicken breast halves
1 tablespoon paprika
1 cup brown sugar
1 cup red wine
salt and pepper to taste

Steps:

  • Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
  • Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.

Nutrition Facts : Calories 213.8 calories, Carbohydrate 19 g, Cholesterol 58.6 mg, Fat 3.5 g, Fiber 0.2 g, Protein 22.2 g, SaturatedFat 0.8 g, Sodium 248 mg, Sugar 18 g

CHICKEN, RED WINE AND BACON CASSEROLE (OAMC)



Chicken, Red Wine and Bacon Casserole (Oamc) image

This can be frozen for up to three months. To ensure the chicken remains succulent, defrost slowly in the fridge and reheat gently. Add a handful of chopped parsley before serving and accompany with mashed potato and a green vegetable, such as peas.

Provided by English_Rose

Categories     Stew

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 16

8 chicken thighs
4 tablespoons olive oil
24 small shallots, peeled
7 ounces smoked back bacon, cut into large dice
5 carrots, cut into batons (about 300g)
6 -7 ounces button mushrooms, trimmed
2 tablespoons all-purpose flour
2 garlic cloves, finely diced
1 1/2 cups red wine, full-bodied
1 1/2 cups chicken broth
4 tablespoons brandy
3 sprigs parsley
3 sprigs lemon thyme (or normal thyme and a splash of lemon juice)
1 small bay leaf
1 strip lemon zest
salt & freshly ground black pepper

Steps:

  • Preheat the oven to 275°F
  • Put a heavy-bottomed ovenproof casserole dish over a medium heat with 2 tbsp oil. Once hot, add the chicken, a few pieces at a time, and fry on all sides until golden brown. Remove and set aside in a large dish.
  • Add the shallots to the pan and sauté for 10-15 minutes until golden and beginning to soften. Add to the chicken.
  • Add the diced bacon to the pan and fry until it begins to colour. Add the carrots and continue cooking until they begin to soften. Mix in the mushrooms and cook until lightly coloured. Add all the contents of the pan to the chicken, leaving any juices in the pan.
  • Reduce the temperature to low, pour another 1-2 tbsp oil into the pan, add the flour and stir into the pan juices. Cook for a couple of minutes or until it starts to look cooked and lightly coloured.
  • Immediately, stir in the garlic and the wine, followed by the broth. Return to the boil, and cook briskly until it has thickened slightly.
  • Meanwhile, pour the brandy over the chicken mixture. Set alight and once the flames have gone out, tip the mixture, juices and all, into the simmering sauce.
  • Add the herbs and lemon zest, and season to taste (remembering that freezing can intensify the saltiness of a dish).
  • Once the casserole returns to the boil, cover and place in the oven for 45 minutes, or until the chicken is tender and cooked through. It is then ready to serve, or to cool and freeze.

Nutrition Facts : Calories 768.8, Fat 43.2, SaturatedFat 10.1, Cholesterol 157.9, Sodium 493.2, Carbohydrate 30, Fiber 2.8, Sugar 5.3, Protein 39.2

CHICKEN & RED WINE CASSEROLE WITH HERBY DUMPLINGS



Chicken & red wine casserole with herby dumplings image

A rich and warming red wine chicken casserole - ideal for when it's cold and dark outside.

Provided by Jo Pratt

Categories     Dinner, Lunch, Main course

Time 1h45m

Number Of Ingredients 19

6 part-boned chicken breasts or boned for slow cooker (see below)
3 tbsp plain flour
3 tbsp olive oil
3 onions, each peeled and cut into 8 wedges
200g smoked bacon lardons
3 garlic cloves, peeled and sliced
300g large flat mushroom, sliced
2 bay leaves
2 tbsp redcurrant sauce
3 strips of peeled orange zest
300ml red wine
300ml chicken stock
100g self-raising flour, plus extra for dusting
100g fresh white breadcrumbs
1 tbsp wholegrain mustard
140g butter, cubed
2 tsp fresh thyme leaves, plus extra to serve
2 tbsp fresh parsley, chopped
2 egg, lightly beaten

Steps:

  • Preheat the oven to fan 180C/ conventional 200C/gas 6. Season the chicken with salt and freshly ground black pepper, then coat lightly in a little of the flour. Heat the oil in a large ovenproof lidded casserole dish and, in batches, brown the chicken on both sides over a high heat. Remove the chicken and set aside.
  • Reduce the heat, add the onions and lardons and cook for about 5-8 minutes so they are golden tinged. Add the garlic, then sprinkle in the plain flour and cook for 1 minute, stirring to prevent sticking.
  • Add the mushrooms, bay leaves, redcurrant sauce and orange zest, then pour in the red wine and stock and season with salt and pepper. Bring to the boil, then return the chicken to the casserole dish, making sure it is well covered with the liquid. Put on the lid and cook in the oven for 30 minutes.
  • While the casserole is cooking, prepare the dumplings. Put the self raising flour, breadcrumbs, mustard and butter in a food processor and blitz to a crumb consistency. Add the thyme, parsley, eggs and salt and pepper. Briefly blitz until the mixture forms a fairly moist dough. Using floured hands, roll the dough into 6 large, even-sized balls.
  • Remove the casserole from the oven when the 30 minutes is up and sit the dumplings on top. Pop the lid back on and return to the oven for a further 20 minutes, until the casserole is cooked and the dumplings have puffed up. Spoon the chicken and sauce onto six plates and top each with a dumpling. Serve with a rich, fruity red wine.
  • If you want to use a slow cooker, brown the chicken in batches and transfer to the slow cooker pot. Add the flour, onions, lardons, garlic, mushrooms, bay leaves, redcurrant, orange zest, red wine and stock, and season. Cover and cook on High for 4 hours. Make the dumplings according to step 4, then sit on top of the casserole after 4 hours. Cook for another 1-2 hours, then serve.

Nutrition Facts : Calories 701 calories, Fat 37 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 47 grams protein, Sodium 2.55 milligram of sodium

CHICKEN WITH WINE & MUSHROOMS



Chicken with wine & mushrooms image

The rich sauce is so tasty you won't want to share it with anyone. Try substituting the chicken for steak for a quick Beef Bourguignon

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 20m

Number Of Ingredients 7

4 skinless chicken breasts
1 tbsp plain flour, seasoned
150ml chicken stock (use ½ a cube)
250g pack chestnut mushroom, halved
few thyme sprigs, leaves only
150ml red wine
1 tbsp mild olive oil or vegetable oil

Steps:

  • Toss the chicken in the flour, then tap off the excess. Mix 1 tsp of the excess flour with a little stock and set aside. Heat the oil in a frying pan, then add the chicken, mushrooms and thyme. Cook over a medium-high heat for about 5 mins, turning the chicken breasts over once until golden.
  • Lift the chicken out, then set aside. Pour in the wine and the remaining stock and boil for 5 mins or until reduced by half. Add the flour and stock mix, stirring until the sauce thickens a little. Put the chicken back into the pan, along with any juices from the plate, then simmer for 5 mins or until cooked through and the sauce is glossy. Serve with mash.

Nutrition Facts : Calories 216 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 35 grams protein, Sodium 0.99 milligram of sodium

CHICKEN AND RED WINE SAUCE



Chicken and Red Wine Sauce image

I don't remember where I got this recipe. But was looking for something to do with some red wine I had left over and found this.A simple red wine sauce with brown sugar, garlic, paprika, salt, and pepper makes this dish simply yummy!

Provided by MARIA MAC

Categories     Chicken Breast

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
1 tablespoon minced garlic clove
3 lbs boneless skinless chicken breasts
1 tablespoon paprika
1 cup brown sugar
1 cup red wine
salt and pepper

Steps:

  • Heat oil in a large skillet over medium high heat.
  • Cook garlic in oil until tender.
  • Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
  • Drain oil from skillet.
  • Sprinkle chicken with paprika and 1 cup brown sugar.
  • Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.

CHICKEN CASSEROLE WITH RED WINE, HAM & PEPPERS



Chicken casserole with red wine, ham & peppers image

This rich, tomatoey chicken dish is full of flavour - and it improves with freezing

Provided by Jenny White

Categories     Dinner, Main course, Supper

Time 1h30m

Number Of Ingredients 13

2 tbsp olive oil
8 chicken thighs , on the bone
1 red pepper , seeded and quartered
1 green pepper , seeded and quartered
2 garlic cloves , finely chopped
1 leek , trimmed and thickly sliced
225g cooked ham , cut into chunks
1 tsp paprika
300ml red wine
400g can chopped tomatoes
1 tbsp tomato purée
2sprigs fresh thyme or ½ tsp dried
2 tbsp chopped fresh parsley , to serve

Steps:

  • Heat oven to 160C/fan 140C/gas 3. Heat the oil in a large flameproof casserole and fry the chicken over a high heat until browned all over. Remove with a slotted spoon and set aside. Reduce the heat slightly and add the peppers. Cook for 2-3 mins, turning, until they brown. Add garlic and leek, cook for 2-3 mins, then stir in the ham.
  • Sprinkle over the paprika, cook for a couple of secs, add the wine and bubble for a few mins. Tip in the tomatoes, purée and thyme and mix well. Pour in water to just cover the chicken, and season. Bring to a simmer, cover and transfer to the oven. Cook for 1 hr, until the sauce thickens and chicken is tender. Sprinkle over the parsley and serve with mash.

Nutrition Facts : Calories 896 calories, Fat 59 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 9 grams carbohydrates, Fiber 3 grams fiber, Protein 71 grams protein, Sodium 2.39 milligram of sodium

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